Pasticciata beef stew

Ingredients:

• 500 g selected young beef eye of round
• celery, carrot, onion
• 400 g tomato passata or pulp
• 1 glass red wine
• hot water or vegetable stock
• salt
• black pepper
• Menage a Trois – Emozioneolio extra virgin olive oil

Preparation:

1. Season the meat with salt and black pepper and brown it in a saucepan with celery, carrot and onion.
2. Once browned on all sides, deglaze with a glass of red wine.
3. Let the alcohol evaporate, then add the tomato passata and a ladleful of hot water (or vegetable stock if available). Cover and cook for about 2 hours.
4. Once cooked, wait until completely cool before slicing, otherwise the heat will cause the slices to break apart. Return the slices to the tomato sauce, reheat and serve hot.

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.